Canning & Sprouting - I Will Prepare

Canning & Sprouting - I Will Prepare

funnel, jar tongs & lid tongs on towel forcooling½ pint, pint, & quart jars with regular orwide mouths (I prefer the wide mouthjars.)Lids and rings which fit your jarswater bath canner for high acidic foodspressure canner for low acidic foodsFlame diffuser if using a gas or outdoorstove

Tools ½ pint, pint, and quart jars with lids and rings Flame diffuser Funnel, lid & Jar tongs

Pressure cookers do not have a pressuregauge & shouldn’t be used for canning

Gasket & Non-Gasket Seals

Chapitre 3 Bases de géométrie plane page 92. TrigonométrieCosinus, sinus, tangente d’un angle aiguABC est un triangle rectangle en A.• cos B = BABC• tan B = ACAB• sin B = CACBBhypoténusecôté adjacent à BCcôté opposéà BAEn résumé,côté Adjacent à Bcos B =Hypothénusesin B =côté Opposé à BHypothénusecôté Opposé à Btan B =côté Adjacent à BOn peut retenir le moyen mnémotechnique suivant : « CAHSOHTOA » (à lire « casse-toi » !!) quirappelle que Cos = Adjacent/Hypothénuse, Sin = Opposé/Hypothénuse et Tan = Opposé/Adjacent.PropriétésSi x est la mesure d’un angle aigu, alors cos 2 (x) + sin 2 (x) = 1 et tan(x) = sin(x)cos(x) .Démonstration :Dans le triangle ci-dessus, on peut supposer que l’hypoténuse admette pour longueur 1, quitte àfaire un « agrandissement » du triangle (ce qui ne modifie pas les angles). Dans ce cas, si x22désigne la mesure de l’angle B, alors cos 2 (x) = BA= BA 2 et sin 2 (x) = CA= CA 2 . Par le BC CBthéorème de Pythagore, on en déduit que cos 2 (x) + sin 2 (x) = BA 2 + CA 2 = BC 2 = 1 2 = 1. Decôté Adjacent à Bplus, sin(x)cos(x) = Hypothénusecôté Opposé à BHypothénuse=côté Opposé à Bcôté Adjacent à B = tan(x).Valeurs remarquablesx 30° 45° 60°cos(x)3 2 12 2 2sin(x)1 2 32 2 2tan(x)331 3d45°d = a 2aa30°h60°a3h = a2a

2.5Gala Apples21.510.50Chain storeDiscountStoreWarehouseStoreSaleOwn Tree

6543210Chain store Discount StoreWarehouseStoreWarehouseCase LotSale73/27 80/20 85/15 90/10 93/7

6Breast meat543210Chain Store Discount StoreWarehouseStoreSaleCasewith skin & bone skinless boneless whole

54.543.532.521.510.50Chain Store Discount Store Warehouse Store Sale

6543210Chain store Discount store WarehouseStoreCase lotSalerump roast pot roast chuck roast

Ground products pack easily and takeonly a few minutes for preparation.Chunk products take a long time to cutup and take from one to two hours toprepare.Bone in products take the longest time tocut up, but the advantage is they oftencost less and you can boil the bones withthe meat that remains on them to make adelicious stock for soups.

Canning meat will introduce you tosome new and unusual odors!Don’t be disturbed. It’s normal forthe meat to have a strong odor thatmay linger in your house for theday.

Canned meet lookslike something fromyour high schoolbiology days. Justremind yourselfthat you are sograteful that theresidue remains inyour jar not in yourarteries.

Your product will seal when it is cooling on yourcounter. It probably will not be sealed when youopen the lid. When a jar seals the lid will pull down in thecenter it will make a ping sound – not to worry –this should be music to your ears because youwill know that your jars have successful sealed. Test warm jars by pressing in the center of the lid.There should not be any movement. If any jars have not sealed by the time that theyare warm to the touch, refrigerate them for use inthe next few days.

Your product should last about three years, butyou will find them so convenient and you willenjoy them so much that you will probably usethem in three to six months so be sure to dateand rotate them. If you find a jar with a bulged lid or a strongsour smell, throw the contents away. Empty meat jars should be soaked in hot soapywater with a little vinegar added. Scrub withthe green scratchy pads to remove the film offat.

Ground product is firmly packed inthe jar so you may want to slice it intofour sections before you pull it out.You can also remove more fat at thistime if you choose to.You can also easily break the quarterswith your fingers making the meatinto tiny pieces to make your meat gofarther.

Some liquid may escape your jars and endup in the water in the canner.When jars are cool wipe them off to removeany film.Wash out the canner before beginning anew batch.NEVER put cold jars into hot water. The jarswill crack. Your product should bediscarded for fear of glass shards being inthe product. You will have a huge mess

Clean the area in which you will becanning.Place jars and lids in the dishwasher on the“anti-bacteria” setting turn on and hold thejars & lids in the closed dishwasher untilyou are ready to use them. OR Placerings and lids in a pan with water justcovering them and keep on simmer settingYou and all “helpers” need to wash yourhands before proceeding.

Firmly press high acidicproduct (fruit, salsa etc) intoclean dry jars to remove asmuch air as possible leaving ¾in head space. Pour water into jar coveringproduct. Run plastic knife around insideof the jar to remove airbubbles. Wipe jar lip with clean wetpaper towel. Place rubber side of lid on jarand screw on the ring.

Firmly press raw ground beef or turkey intoclean dry jars to remove as much air aspossible.Pour in water until ground product is nearlycovered.Run a plastic knife around the inside edgeof the jars to remove more air pockets.Add ¼ tsp salt on top (some people prefersea salt instead of kosher salt others say notto use iodized salt.)

Cut product into bite sized pieces.Firmly press beef or chicken chunks intoclean dry jars leaving about ¾ in headspace.Pour in water until chunks are nearlycovered.Run a plastic knife around the inside edgeof the jars to remove more air pockets.Add ¼ tsp salt.

Firmly press cooked product such as leftover turkey into clean dry jars leavingabout 3/4 inch head space.Pour in water until product is nearlycovered.Run a plastic knife around the inside edgeof the jars to remove more air pockets.Add ¼ tsp salt

Wipe lip of jars with clean paper towel toremove meat residue so that the lids willseal.Place warm dry lids, rubber side down,onto the jars.Tighten rings.

Put small rack with holes on the bottom inside ofthe canner. Put flame diffuser on the outdoor stove if thecanner is more heavy and you have a flat topstove. Put canner on indoor range if the canner is lessheavy or you have metal burners. Flame diffusers may also be used on gas ranges. Put jars on the rack arranging them so no jars aretouching (7 maximum – large canners will have asecond rack with holes and additional jars may beplace on that.)

Add water to the canner until about the bottom3-4 inches on the jars are covered. Close the lid tightly. Turn the heat on high and wait for the pressureto rise. (It may take 15 minutes or more toachieve the necessary pressure.) Lower pressure to about medium low, makingsure that the necessary pressure is maintained.

Set the timer for the amount of timeindicated in your canning book.Process for the designated time.Turn off heat and allow canner to cooluntil the pressure gauge registerszero.

Remove the lid sothat anyremaining steamwill bechanneled AWAYfrom your face.

Place a towel on a counter topGrasp jars by the neck with the jartongsLift jars out of the canner and placeon the towel to cool. (the contentswill continue to boil for some time)As the jars cool they will make aping sound and the lid will pull downtight.

Wipe off jars and write the date onthe lids with a Sharpie Pen.If there are any jars that don’t sealput them in the refrigerator for use inthe next couple of days.Store inside at room temperature.Enjoy the money and time savings asyou use.

Cost effective: 1 pound of pintobeans sprouted 3 days = 4 pounds ofbeansNutrition: live enzymes, amino acids,vitamins, and mineralsBetter Digestion: no upset tummysafter eating sprouted beans

Put 1/4 cup alfalfa seeds in tepidwater 12 hours. Pour off waterthrough a strainer or cloth.Rinse the seeds every four hoursduring the day. Be sure to drain well.In four days, your 2 quart jar will befilled with alfalfa sprouts.WHEAT will sprout in 2 days.

Do cover seeds with water approximately 12 hours. Do use room temperature water. Do use the best available water. Do drain & rinse the seeds well after the 12 hour soak. Do keep seeds moist for 4 days or less, no longer. (After 4 days, the sprouts turn into plants) Do become familiar with each seed. All have differentrules to follow, just like the plants in your garden. Do use healthy, new seeds. Do use a small amount of seeds until you are familiarwith what you are doing.

CommunicationsThursdayFebruary 26th, 2008

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